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Anna Jone's Elderflower & Pistachio Cake

ABOUT THIS CAKE
This year, to raise money we're adding a special celebration cake to our delivery menu and are donating 100% of all profit from cakes sold to the Women Supporting Women campaign. The recipe will change monthly and we’ll be using different recipes throughout the year from a few of our favourite cookery books.
 
We’re launching with Anna Jones's Elderflower & Pistachio Cake. Anna Jones is a British cook, stylist and writer, and the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook and The Modern Cook’s Year. Anna believes that vegetables should be put at the centre of every table,  and is led by the joy of food – the spritz of freshness when you peel an orange or the crackle and waft of deep savoury spice when you add curry leaves to a pan of hot oil.
 
A huge thank you to Anna Jones for generously donating the recipe for us to use and to you, for your support. This is just the beginning for us, in future we hope to support one or two other charities alongside The Prince's Trust.
 
THE FINEST INGREDIENTS

butter (dairy), Greek yoghurt (dairy), light brown sugar, pistachio nuts, polenta, baking powder (gluten), lemon, free-range eggs, elderflower cordial, icing sugar

Allergens: dairy, nuts, egg

HOW IT ARRIVES
Ready to eat. If you aren't eating straight away, we recommend storing in a fridge below 5°c and enjoying within 2 days of delivery. Find out how you can recycle our packaging.